Trim spring roll wrappers to 18.5cm square.,Place a wrapper on a chopping board with a point facing towards you.,Cut a small incision slightly off centre, below the west-facing point.,Place a prawn horizontally across the wrapper and push its tail through the cut (this is so the tail protrudes when rolled).,Top prawn with a slice of hanpen and some chopped umeboshi.,Fold bottom third of the wrapper up, then fold in the sides.,Roll up once, place a shiso or coriander leaf in the centre, then roll up loosely.,Repeat with remaining wrappers, prawns, hanpen, umeboshi and shiso.,Add enough oil to a wok or large saucepan to reach 1/3 of the way up the side of the pan.,Heat over medium heat to 180C Deep-fry spring rolls, in batches, for 2-3 minutes or until golden and cooked through.,Drain on paper towel.,______